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The flesh and juice have a stronger acidity and flavor than the
lemon.
The Tahitian lime, the variety most commonly grown, bears fruit all
year round.
The Mexican lime has smaller fruit with high acidity and stronger
flavor and is a thornier tree.
Medicinal Uses: Lime juice dispels the irritation and swelling of
mosquito bites.
In Malaya, the juice is taken as a tonic and to relieve stomach
ailments. Mixed with oil, it is given as a vermifuge. The pickled
fruit, with other substances, is poulticed on the head to allay
neuralgia. In India, the pickled fruit is eaten to relieve
indigestion. The juice of the Mexican lime is regarded as an
antiseptic, tonic, an antiscorbutic, an astringent, and as a
diuretic in liver ailments, a digestive stimulant, a remedy for
intestinal hemorrhage and hemorrhoids, heart palpitations, headache,
convulsive cough, rheumatism, arthritis, falling hair, bad breath,
and as a disinfectant for all kinds of ulcers when applied in a
poultice.
The leaves or an infusion of the crushed leaves may be applied to
relieve headache. The leaf decoction is used as eye drops and to
bathe a feverish patient; also as a mouth wash and gargle in cases
of sore throat and thrush.
The root bark serves as a febrifuge, as does the seed kernel, ground
and mixed with lime juice.
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